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09 May 2016

Salmon Cakes with Guacamole Spinach Salad

Posted in Recipes, Salads

Salmon Cake Spinach Salad Todays Moxie

This salad uses canned salmon to make beautifully crispy salmon cakes topped with fresh quacamole and served over a spinach salad with buckwheat and chic peas to fill you up.

Cook Time/Servings

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Servings: 1 Servings

Ingredients

Salmon Cakes

  • 1 small can salmon
  • 1 tsp mustard
  • 1 tsp capers
  • 1/4 cup finely diced onion
  • 1/2 lime juiced
  • 1 egg
  • 1/4 cup whole wheat bread crumbs
  • salt/pepper to taste
  • 2 tbs olive oil

Guacamole

  • 1/2 avocado
  • 1 tbs lime juiced
  • 1/2 small clove garlic
  • salt to taste

Salad

  • 2 oz spinach
  • 1/2 cup chic peas
  • 1/3 cup buckwheat

Dressing

  • 1/2 jalapeno
  • 1/2 cup mint
  • 1/2 cup cilantro
  • 1/2 small onion
  • salt
  • tsp lime juice
  • water

Directions

  1. Mix ingedients for salmon cakes. Heat skillet to medium. Add oil. spoon out cake sized portions and fry on both sides.
  2. Make quacamole. I use a masher to mash the clove then I mash the avocado and stir all the ingredients to combine.
  3. Plate the salad; spinach, chic peas and buckwheat and top with salmon cakes and guacamole.
  4. Enjoy.

I ate this mith a spicy mint chutney dressing. I made this by mixing all the ingredients in a food processor and keep in the refrigerator for up to a week.

Similar Recipes:

Salmon Spinach Salad with Blue Cheese

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